Halibut Poke Bowl

4
Medium
Halibut Poke Bowl

Characteristics

High Fibre Ethnic cuisine

Nutritional Facts Per Serving

507
Calories
24.7 g
Protein
6.4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 507
  • Lipides 17.8 g
    • Saturated fat  2.7 g
  • Cholesterol 46 mg
  • Sodium  1554 mg
  • Carbs
    • fiber  6.4 g
    • Sugar  9.5 g
  • Protein 24.7 g

Ingredients

Halibut Poke

  • 1/4 cup soy sauce
  • 2 Tbsp. orange juice
  • 1 Tbsp. lime juice
  • 2 green onions, thinly sliced
  • 3 Tbsp. finely chopped sweet onion
  • 2 tsp. brown sugar
  • 2 tsp. sesame oil
  • 1 tsp. finely grated fresh ginger
  • 375 grams halibut, cut into 1/2” cubes and patted dry

Rice and to Serve

  • 1 1⁄4 cups sushi rice
  • 1 3⁄4 cups cold water
  • 3 Tbsp. rice vinegar
  • 1 1⁄2 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1 medium Fresno or jalapeño pepper, halved lengthwise, seeded and sliced
  • 1/4 cup macadamia nuts, coarsely chopped (35 grams)
  • 1 medium, ripe avocado, cubed
  • 16 fresh mint, each torn in half
  • 1/2 cup pea shoots

Method

  1. To make the poke, combine its first eight ingredients in a large bowl. Add the halibut and gently toss. Cover, refrigerate and marinate fish 4 hours, turning occasionally.
  2. One hour before the halibut is done marinating, place the rice in a small pot and cover with cold water. Use your hands and rub the grains together to remove excess starch from the rice. Drain the water from the rice.
  3. Add 1 3/4 cups of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes.
  4. While the rice cooks, place its vinegar, sugar and salt in a second small pot. Bring to a boil for a few seconds to dissolve the sugar. Remove from the heat.
  5. When cooked, spoon and spread the rice into a large, shallow-sided pan. Stir in the vinegar mixture and then cool rice to room temperature.
  6. To serve the poke, add the Fresno (or jalapeño) pepper, nuts, avocado and mint to the marinated fish and gently toss to combine. Divide the rice between 4 bowls. Divide and top with the halibut poke mixture. Garnish each bowl with some pea shoots and serve.

TIP: Instead of halibut, try making the poke with another type of boneless fish, such as ahi tuna loin.